Lair Belgian and French Ale No. 253

Belgian and French Ale

Original Gravity (°P):

10.00

Batch Size (L):

18.9

Final Gravity (°P):

2.82

Boil Volume (L):

11.4

Strength (% ABV):

3.81

Time (weeks):

5

Color (EBC):

57

Bitterness (IBU):

11

Calories (kCal/355ml):

548

Recipe Description:

This recipe is designed to make a low strength Belgian and French Ale that is dark amber in color. Fermentables include Dextrin Malt and Chocolate Malt. It uses Continental hops dosed for low hop presence, with additions for bittering only. The Belgian Ale yeast contributes an estery flavor and aroma.

INGREDIENTS

Fermentables :

1.81 kg of Extra Light Dry Malt Extract

0.57 kg of Dextrin Malt

0.11 kg of Chocolate Malt

Hops :

Continental (Saaz, Hallertauer, Tettnanger, Spalt - 5 % AA, pellet)

28 g for 60 min. (bittering)

Yeast :

Wyeast 1214 Belgian Abbey - 1 packet

Water :

20.8 L

METHODS

Brewing:

Extract and Specialty Grain Brewing

Steep specialty grain in brewpot at 66 °C for 20-30 minutes, then remove.

Add extract and boil wort for 60 minutes.

Add hops during boil as scheduled.

Estimated total brewing time = 90 minutes.

Fermentation:

Primary Fermentation - 7 days at 18 °C.

Secondary Fermentation - 10 days at 18 °C.

Filtering:

Do not filter.

Bottle Priming:

177 mL of Extra Light Dry Malt Extract for moderate carbonation.

Bottling

A total of 53 bottles of 355 mL size are needed.

Bottle Conditioning:

14 days at 18 °C.

Serving Temperature:

13 - 16 °C.